During the summer, a good cheesecake is always welcome, especially when you make it with seasonal berries!
Prep Time: 25 minutes
Bakint Time: 40 minutes at 350°F (180°C)
Rest Time: 12 h
Difficulty: easy
For: a 9 inches (24 cm) diameter springform pan, lined with baking paper, with greased edges
For the biscuit base
To place on the bottom of the cookie
For the fruit purée
For the cream cheese mixture
Preheat oven to 350°F (180° C).
Prepare the cookie base: combine all the ingredients in the bowl of a food processor and process until a smooth dough is obtained. Spread the dough in the pan, pressing well on the bottom and on the edges.
Arrange blueberries and blackberries on top.
For the fruit purée: blend the blueberries, blackberries and sugar. Set aside.
For the cream cheese mixture: mix the cream cheese with all the other ingredients, including the lemon zest, with an electric mixer.
Mix ¼ of the mass with the fruit purée.
Spread the remaining cream cheese mixture over the bottom of the cheesecake.
Spoon fruit purée (mixed with 1/4 of the cheese mixture) on top.
Use a fork to marble.
Baking: bake for about 40 minutes at 350°F (180°C). Remove from the oven, let cool, then remove the edge of the pan and slide the cheesecake onto a rack. Leave in a cool place overnight.
Cheesecake can be stored in the refrigerator for about 2 days.
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